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New sustainable food network to launch
New sustainable food network to launch Wednesday, 07 October 2015 A new national food network Sustain will launch on 19 October in partnership with the Australian Food Sovereignty Alliance and William Angliss Institute. The launch conference, ‘Democratising the Food System’ will...
Award winner showcase the sweetest
Award winner showcase the sweetest Friday, 25 September 2015 William Angliss Institute bakery graduate Zahara Valibohy has won the 2015 John Patrick Conway Award.
Events students help Melbourne celebrate birthday
Events students help Melbourne celebrate birthday Wednesday, 23 September 2015 More than 10 William Angliss Institute events students volunteered at the recent Melbourne Day 180th Birthday celebrations. As part of the celebrations, a flotilla of around 30 vessels of all shapes and sizes filled Victoria...

As part of their commitment to ensuring that our students have access to the very best thought leaders in their fields, we have once again been delighted to host a fascinating industry expert.


Jackson Watson, who sits on the committee of Sommeliers Australia, has a very impressive CV which includes Head Sommelier roles at: Vue de Monde, Brooks, Taxi Dining Room, Ezard,  Harry and Frankie, Chez Bruce (London) and La Luna.

His passion for wine and creating extraordinary dining experiences was obvious as he generously shared his insights into current and future trends in the world of the Sommelier.

He spoke about how wine and degustation go hand-in-hand, and how the trend for degustation meals allows for exciting innovation in beverage service as well. He also spoke about what's going to become more poplar in the future too - offering "wine flights" (a smaller serving of several different wines, instead of one larger glass) and the different themes a "wine flight" could encompass.

Jackson predicted that an international trend we could see reflected here is one of moving away from the degustation model, into a more modest series of courses that allow for larger portions and a more substantial dining experience.

Students also learned about the exciting new varietals available in the Australian market and how climate change has been a factor in changing what wines are produced in different regions around the world.

The students walked away with a lot of knowledge and new ideas, no doubt this will prepare them well for their upcoming assessment role-plays where they take on the role of Sommeliers themselves.
Pictured: (left to right) Thalia Vassou, Jackson Watson, Sarah Donnellan and Roz Rimes (Lecturer-Gastronomy).


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